Thai Coconut Chicken Soup

5 from 1 vote

Rich, fragrant Thai coconut chicken soup combines creamy coconut milk with ginger, lime, and tender chicken for a nontrad Tom Kha Gai.

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: Thai

Diet: Low Lactose

Servings:

Calories: 321kcal

In a soup pot over high heat, add olive oil and then chicken thighs. Sprinkle both sides with salt and pepper. Sear on both sides 3-4 minutes each until browned but not cooked all the way through.
1 Tablespoon olive oil, 1.5 pounds boneless skinless chicken thighs (4-5), 1 teaspoon salt, ¼ teaspoon ground pepper
Add in chicken broth, sliced mushrooms, fish sauce (or soy sauce) and ginger paste.
Cover and simmer for 30 minutes on low/medium heat until chicken is pull apart tender. (The longer it simmers the more tender the chicken will be).
4 cups chicken broth , 8 oz baby bella mushrooms, sliced , 2 Tablespoons fish sauce or soy sauce, 1 Tablespoon ginger paste
Shred chicken using forks/tongs into bite sized pieces. You can remove the chicken from the pot and do this on a cutting board if you wish.
Add coconut milk and stir.
1 (13.5 oz) can coconut milk
Add in lime juice and zest, and red curry paste last.
1 teaspoon lime zest, ¼ cup lime juice (2 limes) , 1 teaspoon red curry paste
Serve with garnish of choice! lime slices, cilantro, chili oil, and chopped green onion are our favorites.

Substitutions

fish sauce > soy sauce > 1-2 teaspoons white miso paste

ginger paste > fresh ginger slices (remove before adding coconut milk) or 1 teaspoon ground ginger.

coconut milk > coconut cream

chicken broth > 1 cup water + 1 teaspoon chicken bouillon = 1 cup chicken broth

Slow Cooker Instructions:

Place all ingredients except lime and red curry paste into a Crockpot and cook on high for 4-5 hours or until chicken is pull apart tender.
Shred chicken, then add curry paste and lime juice and stir.
Add garnish when served.